Cooking With Toscana: Olive Oil Recipes

Extra virgin olive oil is a fantastic natural ingredient for use in every-day cooking. A family favourite of ours is to stir approximately ¼ cup of Toscana olive oil through drained, cooked pasta just before serving. Try it - you will be surprised at the depth of flavour this simple trick adds to any pasta dish.

Contrary to popular myth, frying is a good use for olive oil. Normally, frying occurs at around 180°C, which is well below the recommended maximum temperature of 210°C for olive oil.

You can replace butter with olive oil in your existing recipes on the following basis: 1 cup butter = ¾ cup olive oil.

Recipes

Enjoy the exquisite flavour and health benefits of Toscana olive oils in our scrumptious recipes from acclaimed chefs and the Toscana Olives kitchen. Be sure to check this page periodically for updates with new recipes. Adobe Acrobat Reader required

Appetizer

Crusty bread with Toscana by Toscana Olives (187kb)

Tomato bruschetta by Toscana Olives (178kb)

Main

Pasta broccoli by Toscana Olives (172kb)

Prawn and snow pea pasta by Toscana Olives (157kb)

Sun-dried tomato risotto by Toscana Olives (176kb)

Gorgonzola piccante risotto by George Calombaris, Executive Chef, The Press Club Restaurant (172kb)

Stuffed quail by Dan Primmer, Executive Chef, HTN (150kb)

Side

Olive oil aioli with roast garlic by Stuart Harvey, Executive Chef, Vines Restaurant at Helen's Hill (168kb)

Dessert

Lemon pressed olive oil cake by Stuart Harvey, Executive Chef, Vines Restaurant at Helen's Hill (168kb)

Seasonal

Christmas turkey breast by Toscana Olives (183kb)